Raspberries, chocolate and cashews? What's not to love. This wholesome breakfast cookie is ready in ten minutes and filled with filling, nutritious (and chocolatey obvi) ingredients!
125gramsoats, to later be blended into oat flour, about 1 & ¼ cup of rolled oats
1/3cupcashews, chopped
1/2tspbaking soda
1/2tspcinnamon , optional
1/8tspsalt
2tbspflax meal, to form a flax egg
5tbsproom temperature water, to form a flax egg
2tbspcup coconut oil, melted
2tbspalmond butter
1/2cupcoconut sugar, or cane sugar
1tspvanilla extract
1bar Hu chocolate or dark chocolate of choice, chopped
½cupfreeze-dried raspberries
Instructions
Preheat your oven to 350F.
Blend the oats into oat flour, the finer the texture the better!
In a small bowl, whisk together the oat flour, cashews, baking soda, cinnamon and salt.
In another small bowl, whisk together the flax meal and water to create a flax egg. Let this thicken for 5 minutes.
While your flax egg is thickening, add the coconut oil, almond butter, sugar and vanilla extract to a bowl. Add in the flax egg and whisk until well combined.
Gradually add the dry ingredients to the wet and stir until a tacky dough forms. Add in the chopped chocolate and raspberries. Stir to combine.
Using a 3 tbsp-sized scoop, scoop each dough ball onto a parchment-lined baking sheet.
Bake for 10-11 minutes at 350F. Remove from the oven and put on a cooling rack.
